Asian Ginger-Garlic Stir-Fry with Tofu
A zesty, umami-rich stir-fry featuring marinated tofu, crisp vegetables, and a fiery soy-ginger sauce for a quick weeknight meal. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs block (14 oz), cubed tofu, head, cut into florets broccoli, medium, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 block (14 oz), cubed tofu
- 1 head, cut into florets broccoli
- 1 medium, sliced bell pepper
- 1/2 cup snow peas
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 1 tbsp sesame seeds
Instructions
- Step 1: In a bowl, toss 1 block tofu with 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp sesame oil. Let marinate for 15 minutes.
- Step 2: Heat 1 tbsp sesame oil in a wok or large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1 head broccoli florets, 1 medium bell pepper, and 1/2 cup snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 4: Push vegetables to the sides of the pan. Add marinated tofu and stir-fry for 5 minutes until golden. Pour in remaining 1 tbsp soy sauce and 1 tsp brown sugar, stirring to coat.
- Step 5: Remove from heat, then sprinkle with 1 tbsp sesame seeds. Serve immediately, garnished with additional sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian Ginger-Garlic Stir-Fry with Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian Ginger-Garlic Stir-Fry with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block (14 oz), cubed tofu from drying out.
Can I substitute ingredients in Asian Ginger-Garlic Stir-Fry with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian Ginger-Garlic Stir-Fry with Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asian Ginger-Garlic Stir-Fry with Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
